Steaming Chicken: Pressure Cooker Perfection For Succulent Results

Steaming a whole chicken in a pressure cooker is a quick and easy way to get juicy, tender and flavourful meat. It's a simple process that requires very little prep and can be done from fresh or frozen.

The pressure cooker uses steam to significantly increase the cooking temperature, reducing the overall cooking time. The sealed pot means that moisture is retained, ensuring the chicken stays moist.

To steam a whole chicken, you'll need a pressure cooker, a trivet or steamer basket, cooking liquid (chicken broth or water), and a whole chicken. You can add flavour by stuffing the chicken with onion and lemon, or by rubbing a mix of spices and herbs on the skin.

Place the cooking liquid in the pressure cooker, lower in the steamer basket, and then add the chicken. Secure the lid and set the timer according to the size of the chicken. As a guide, a 3-pound chicken will need 18 minutes of high-pressure cooking, with an additional 6 minutes for each extra pound.

Once cooked, you can crisp up the skin by placing the chicken under a broiler for a few minutes.

Prepare the chicken

To prepare the chicken, start by removing the giblets bag from the cavity of the chicken and discarding it. Then, pat the chicken dry with paper towels, both inside and out. Next, rub the chicken with olive oil and your chosen seasonings. You can use a dry rub, or separate the skin from the breast using a spoon and rub butter and seasonings under the skin.

At this point, you can brown the chicken on both sides using the sauté function of your pressure cooker, or you can skip this step and broil the chicken after it has been pressure cooked. If you choose to brown the chicken, add oil to the pot and carefully place the chicken inside, breast-side up. Sear for 5-7 minutes, then flip the chicken and sear the other side for another 5-7 minutes. Remove the chicken from the pot and press cancel to turn off the sauté function.

Now, you can fill the cavity of the chicken with aromatics such as half a lemon, half an onion, and fresh herbs like rosemary or thyme. This step is optional but will infuse your chicken with extra flavour as it cooks.

Use a dry rub

Using a dry rub on chicken is a great way to add flavour and keep the meat moist. You can use a dry rub on chicken in a pressure cooker, but there are a few things to keep in mind.

First, choose your dry rub. You can buy a premade rub, or make your own by mixing herbs and spices. A basic dry rub might include paprika, chilli powder, cumin, thyme, salt, garlic powder, and pepper. You can also add sweetness with brown sugar, or a tangy flavour with lemon pepper and dried basil.

Before applying the rub, make sure your chicken is fully defrosted and dry the surface with paper towels. You can also add a light layer of olive oil to help the rub stick. Then, use your hands to work the rub into the meat, using a kneading motion to coat all sides of the chicken.

If you're using a dry rub with a pressure cooker, it's best to use a steamer basket inside the pot. This ensures that the rub doesn't wash away and helps to keep the chicken skin crispy. Place the cooking liquid in the bottom of the pressure cooker, then lower in the steamer basket. Prepare your chicken by cleaning it and patting it dry, then apply the dry rub. Lower the chicken into the steamer basket and secure the lid. Set the cooking time according to the size of the chicken—a 3-pound chicken will take about 18 minutes of high-pressure cooking, and you'll need to add about 6 minutes for each additional pound.

Keep in mind that dry rubs don't tenderise the meat, so it's best to cook the chicken soon after applying the rub. Enjoy experimenting with different dry rubs and flavours!

Sear the chicken

Searing the chicken is an important step in the cooking process as it adds flavour and helps to brown the skin. You can sear the chicken directly in the pressure cooker using the sauté mode.

Firstly, rub the chicken with olive oil and your chosen seasonings. You can use a dry rub and try to get some of the rub under the skin on the chicken breasts.

Next, place the chicken in the pressure cooker, breast-side up. Leave the chicken to brown for 5-7 minutes without moving it. Then, flip the chicken over and brown the other side for another 5-7 minutes.

Once the chicken is browned, carefully remove it from the pressure cooker and press cancel to turn off the sauté mode.

Add liquid to the pressure cooker

Adding liquid to the pressure cooker is an essential step in steaming a whole chicken. The liquid is necessary to create steam, which is what cooks the chicken. You can use a variety of liquids, such as chicken broth, water, or vegetable broth. The amount of liquid you need will depend on the size of your chicken and your pressure cooker. As a general rule, ensure that the liquid covers at least 90% of the chicken.

For a 2.8-3.6-pound chicken, you will need about 8 cups of liquid. Place the chicken in a large plate and measure the temperature of the thickest part of the chicken. It should reach at least 165°F (74°C). If the temperature is below 160°F, place the chicken back into the hot liquid and close the lid for another 5 minutes.

You can also add flavour to your chicken by using a seasoned liquid. For example, you can stuff the chicken with onion and lemon or add a seasoned rub to the skin. If you want to make gravy with the drippings, it is best to use chicken broth or stock as your cooking liquid.

Cook and release the pressure

Now that you've prepared your chicken, it's time to cook and release the pressure.

Cooking the Chicken

First, you'll want to add your cooking liquid to the pressure cooker. This can be chicken broth or water. Then, place your chicken on the wire rack inside the pot. If you're using a compound butter, brush it over the chicken now.

Close the lid and set the timer. As a general rule, you'll want to cook your chicken for 5-6 minutes per pound. For example, a 3-pound chicken will need 18 minutes of cooking time. A 4-pound chicken will need 24 minutes, and so on.

Releasing the Pressure

Once the timer goes off, let the pressure release naturally for 5 minutes. After that, you can do a quick release for any remaining pressure.

If you're using an Instant Pot, you'll want to set the lever to the "sealing" position and cook on high pressure. After cooking, leave the pot alone for 15 minutes, then manually release the remaining pressure.

Checking the Temperature

Always use an instant-read thermometer to ensure your chicken has reached a safe internal temperature of at least 165 degrees F. Insert the thermometer into the thickest part of the leg, making sure not to touch the bone.

Customising Your Cook

If you're cooking a frozen chicken, skip the browning step and use a dry rub instead. Pressure cook a frozen chicken for 13 minutes per pound at high pressure, plus a 15-minute natural release.

You can also customise your chicken by stuffing the cavity with onion and lemon or adding a seasoned rub to the skin.

Frequently asked questions